ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Berries Jubilee

Yield 8 servings (serving size: 1/2 cup ice cream and 1/3 cup sauce)
If you don't want to have a flaming dessert, just leave off the brandy and spoon the warm berry mixture over ice cream. The cooked alcohol contributes only a negligible amount of carbohydrate, so the carbo rating is the same without the brandy.

Ingredients

  • 2 tablespoons
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1/2 teaspoon grated orange rind
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1 1/2 cups blueberries
  • 1 1/2 cups raspberries
  • 2 tablespoons brandy
  • 4 cups vanilla reduced-fat, no-sugar-added ice cream

Nutrition Information

  • calories 146
  • caloriesfromfat 0.0 %
  • fat 4.5 g
  • satfat 2.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.4 g
  • carbohydrate 21.7 g
  • fiber 2.4 g
  • cholesterol 11 mg
  • iron 0.2 mg
  • sodium 96 mg
  • calcium 136 mg

How to Make It

  1. Combine first 3 ingredients in a large skillet. Stir in rind, juice, and water; bring to a boil. Cook 1 minute or until slightly thickened. Add berries; cook 3 minutes or until thoroughly heated.

  2. Add brandy; cook 3 minutes. Spoon warm berry sauce over ice cream.

  3. carbo rating: 19

The Complete Step-by-Step Low Carb Cookbook